Rolled stuffed fillet of beef with horseradish crust – Food & Home Magazine

Name: Rolled stuffed fillet of beef with horseradish crust – Food & Home Magazine
Ingredients: 750g fillet of beef; salt and freshly ground black pepper, to taste; 80ml (1/3 cup) pesto (homemade or shop-bought); 50g sun-dried tomatoes in olive oil, finely chopped; 50g black olives, drained and chopped; 1 stick celery, finely chopped; 30ml (2 tbsp) olive oil; Horseradish crust; 1 small onion, finely chopped; 1 clove garlic, crushed; 45ml (3 tbsp) horseradish sauce; 30ml (2 tbsp) wholegrain mustard; 250ml (1 cup) fresh breadcrumbs; 30ml (2 tbsp) fresh flat-leaf parsley, chopped; 45ml (3 tbsp) olive oil; potato wedges, parsnips and carrots, roasted with onions, rosemary and whole garlic cloves, to serve

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This rolled stuffed fillet of beef with horseradish crust pairs will with an Italian sangiovese with strong tannins that stand up to the flavours of beef.

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Ingredients

750g fillet of beef
salt and freshly ground black pepper, to taste
80ml (1/3 cup) pesto (homemade or shop-bought)
50g sun-dried tomatoes in olive oil, finely chopped
50g black olives, drained and chopped
1 stick celery, finely chopped
30ml (2 tbsp) olive oil
<h3>Horseradish crust</h3>
1 small onion, finely chopped
1 clove garlic, crushed
45ml (3 tbsp) horseradish sauce
30ml (2 tbsp) wholegrain mustard
250ml (1 cup) fresh breadcrumbs
30ml (2 tbsp) fresh flat-leaf parsley, chopped
45ml (3 tbsp) olive oil
potato wedges, parsnips and carrots, roasted with onions, rosemary and whole garlic cloves, to serve